Shakshuka Recipe: Easy, Flavourful Middle Eastern Eggs in Tomato Sauce
Discover the ultimate Shakshuka Recipe—a delicious Middle Eastern dish of eggs poached in a spiced tomato sauce. Perfect for breakfast, brunch, or dinner! Learn how to make this easy, one-pan meal at home. #Shakshuka #MiddleEasternRecipes #EggRecipes #HealthyBreakfast
Ingredients
- 2 tbsp olive oil or butter
- 1 tin chopped tomatoes
- 2 green chillies, finely chopped
- 1 small red onion, finely chopped
- 0.5 white onion, finely chopped
- 2 spring onions, finely chopped
- 1 capsicum, finely chopped
- 0.5 tsp garlic, finely chopped
- 0.5 tsp ginger, finely chopped
- 0.5 tsp salt
- 0.25 tsp red chilli flakes
- 0.25 tsp black pepper
- 0.5 tsp ground coriander powder
- 0.5 tsp cumin seeds
- 1 pinch turmeric powder
- 0.5 tsp paprika
- 4 eggs
Garnishing Ingredients
- 100 grams grated cheddar cheese
- fresh coriander, finely chopped
- 1-2 spring onions
Instructions
- Heat olive oil in a pan. Add the onions and bell pepper, cooking until soft on a medium heat.
- Stir in garlic, ginger, green chillies and spices, cooking for another two minutes.
- Pour in the tinned tomatoes and simmer for 3-4 minutes until the sauce thickens.
- Make small wells in the sauce and crack the eggs into them. Cover with the pan lid and cook until the egg whites are set but the yolks are still runny (about 4-5 minutes).
- Sprinkle with the grated cheese, fresh coriander and spring onions and serve hot with toast.
Video
Notes
- The recipe comfortably feeds two people, but if you are cooking for more, the recipe scales up really well.
- Be careful not to overcook the eggs, you want the egg yokes to be runny. Check them after 3 minutes of covering with the pan lid.